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Steak, Roasted Carrots & Red Onion with Chimichurri Sauce
- 35 min
- 2–6 servings
- 827 kcal / serving
This dish pairs a juicy ribeye with caramelized carrots and red onion, finished with a bright parsley chimichurri. The quick roasting and pan-seared steak come together in under half an hour for an easy weeknight plate.
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Ingredients
- 5 mediumcarrots
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1 mediumred onion
- ¾ lbribeye steak
- red onions
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, red wine vinegar, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · spatula · stainless steel or cast iron skillet · tongs · whisk or fork
Directions
- Preheat the oven to 450°F so the vegetables can begin roasting while you prep the meat.
- Cut the red onion into eight wedges and spread them on a sheet pan. Peel and slice the carrots into thick pieces, then add them to the pan.
- Drizzle everything with oil and a pinch of salt and pepper; toss to coat evenly.
- Roast until the vegetables are tender and nicely browned, about 15 to 20 minutes, shaking the pan halfway through.
- While the vegetables cook, heat a skillet over medium-high heat and rinse and dry the parsley. Remove the leaves from the stems and mince; peel and mince the garlic.
- Coat the bottom of the skillet with oil and season the steak with salt and pepper. Sear on the first side until a crust forms, then flip and cook to your preferred doneness, about 2–5 minutes per side.
- Make the chimichurri by whisking parsley, garlic, oil, vinegar, salt, and pepper in a small bowl until well combined.
- To serve, place the steak with the roasted carrots and onions on plates and spoon over the chimichurri sauce.
Two tips
- Prep the chimichurri ahead: chop parsley and garlic early and whisk with oil and vinegar so it’s ready to go.
- Leftovers can be sliced and served over simple greens or warmed briefly in a skillet for a quick lunch.
Nutrition per serving
- Calories
- 827 kcal
- Protein
- 34 g
- Carbs
- 22 g
- Fat
- 69 g
- Fiber
- 6 g
- Sodium
- 203 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.